Transcribe
Translate
Miss Collins recipe collection manuscript, 19th century?
Page 29d
More information
digital collection
archival collection guide
transcription tips
Rolled Gingerbread 1 lb of Treakle, 1/2 lb of butter, 3/4 lb of sugar 1/2 ox of Ginger, 3/4 lb of Flour, baked very thin & Rolled while warm. Gingerbread one lb of Treakle 1 lb of Sugar 1 lb 1/2 of Flour, 1/2 lb of Butter 1 oz of Ginger, put the treakle into the Butter, [illegible] warm then both; then mix the ingredients & stand it in a cold place all night. 3 gls of Milk made into curds 12 oz Butter 12 oz [Wt?] Sugar 5 Eggs Stripe of Lemon finely cut a glass of Brandy also a few currents
Saving...
prev
next
Rolled Gingerbread 1 lb of Treakle, 1/2 lb of butter, 3/4 lb of sugar 1/2 ox of Ginger, 3/4 lb of Flour, baked very thin & Rolled while warm. Gingerbread one lb of Treakle 1 lb of Sugar 1 lb 1/2 of Flour, 1/2 lb of Butter 1 oz of Ginger, put the treakle into the Butter, [illegible] warm then both; then mix the ingredients & stand it in a cold place all night. 3 gls of Milk made into curds 12 oz Butter 12 oz [Wt?] Sugar 5 Eggs Stripe of Lemon finely cut a glass of Brandy also a few currents
Szathmary Culinary Manuscripts and Cookbooks
sidebar
